Rajma - Red Kidney Bean - Indian Curry

This is one dish i can make n' make it well even in my sleep. I have made this a countless number of times as my husband loves it. Infact i made this for him even before we got married n' i'm sure one of the major reason for us being married today is my rajma curry....;)

So here we go.....
Ingredients

Rajma: 1 1/2cups (soaked overnight or at least for 6-7hrs)
Water: 6-7 cups (at least)
Onion: 2 nos (medium)- (finely Chopped)
Ginger Garlic Paste: 1 1/2tsp (preferably fresh) (if u are using ready made i guess 1 tsp will do)
Tomato- 1-2nos (Chopped)- puree it if you like... might taste better...
Cream/ Curd: 1 tbsp (optional)
Salt- as per taste
Oil: 3-4tbsp (the recipe book i had consulted 4yrs ago said some 6tbsp)
Coriander/Cilantro Leaves & Green Chili: for garnishing

MASALA POWDER

Chili Powder: 3/4tsp

Turmeric Powder: 1/4tsp

Coriander Powder: 2 tsp

Garam Masala: 1tsp

Amchoor: 1/4tsp (optional) but adding it brings a great flavour
FRESH GARAM MASALA
Black Pepper Corns: 4-5nos
Cardamom: 2nos
Bay Leaf: a small piece
Cinnamon: 1 small piece
Cumin Seeds: 1/2 tsp

Method

Step 1: Pressure cook the soaked rajma for 30mins on low fire. I cook it with salt as i think it tastes better this way.

Step 2: Grind fresh garam masala (preferably by hand in a mortar and pestle). Add oil into a hot wok and add this ground garam masala once the oil is hot.

Step 3: Add chopped onion and the ginger garlic paste. Fry it well so that the raw taste won't remain.

Step 4: Add all the masala powder to this. Add a little water from the water in the cooked rajma. If you are cooking the rajma and making this gravy at the same time then this won't be possible, if so then add just a little plain water. Cook it till oil separates.

Step 5: Add chopped/ puree tomatoes. Fry it till its really soft and squash the pieces if any with a spoon.

Step 6: If you are adding cream or curd...add it now. The color of the gravy will turn a light brown at this point. Stir it for a min or so n' it will turn back into the dark brown color.

Step 7: I add some cooked rajma to this gravy at this point n' mash it up together to get a thick paste. Ok...this step can be avoided too...but somehow i like doing this. ;)

Step 8: Add only the beans to the gravy and cook for a while, stirring to get the flavour on the rajma. Add the extra water from the cooker and leave it covered for 10mins of so. Add enough water to form a thick gravy (keeping in mind that it will thicken once it cools).

This is ready to serve with some garnish. It tastes really good with Indian Chapatti and plain rice and i almost always serve it with an easy cucumber salad. My husband is does not eat most of the veggies everyone likes (if cooked), but if given as a salad (those that can be used for a salad) he will finish the whole thing without any problems. ;) I also use the same ingredients and follow the same steps to make Lobia (Black Eyed Peas- Indian Curry).